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STEAK CANTONESE AND RICE 
1 1/2 lbs. flank or round steak
2 tbsp. vegetable oil
2 lg. tomatoes, coarsely chopped
2 med. green peppers, cut into thin strips
1/4 c. soy sauce
1/2 tsp. each garlic powder, pepper and ground ginger
1 tbsp. cornstarch
1/4 c. water
1 beef bouillon cube
3 c. rice

Slice meat into thin strips, cutting diagonally across the grain. Brown steak in oil on all sides over high heat. Reduce heat. Stir in tomatoes, green peppers, soy sauce and seasonings. Cover and simmer 10 minutes. Blend cornstarch and water, then stir into meat mixture until mixture is thickened and bouillon cube is dissolved. Cover and simmer 10 minutes longer, then serve.
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